Pulled lamb & aubergine ragù

Name: Pulled lamb & aubergine ragù
Prep time: 25 min
Cook time: 3 h 45 min
Total time: 4 h 10 min
Yield: 8
Ingredients: 1½ kg whole boneless shoulder of lamb; 1 tbsp olive oil; 2 large red onions, finely chopped; 4 clove/s garlic, crushed; 1½ tbsp ground cinnamon; 1 tbsp dried oregano; 400 ml red wine; 400 g cans chopped tomatoes; 400 ml lamb stock; 160 g pitted Kalamata olives (drained weight); 3 aubergines; 25 g pack mint, leaves picked, 1⁄2 finely shredded

Smoky grilled aubergine, warming spices and Kalamata olives give this rich, meltingly tender lamb ragù some serious moussaka-inspired flavours. Stash it away in the freezer for cold winter nights or relaxed entertaining.

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Serves8
CourseMain meal
Prepare25 mins
Cook3 hrs 45 mins
Total time4 hrs 10 mins

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Ingredients

1½kg whole boneless shoulder of lamb
1 tbsp olive oil
2 large red onions, finely chopped
4 clove/s garlic, crushed
1½ tbsp ground cinnamon
1 tbsp dried oregano
400ml red wine
2 x 400g cans chopped tomatoes
400ml lamb stock
160g pitted Kalamata olives (drained weight)
3 aubergines
25g pack mint, leaves picked, 1⁄2 finely shredded

To serve

Cooked pasta (such as pappardelle)
Parmigiano Reggiano, grated

Method

Pat the lamb shoulder dry with kitchen paper, remove the string and unroll. Trim the excess fat, then cut into 4-5cm chunks and season. Heat 11⁄2 tbsp oil in a deep sauté pan or large, wide casserole dish, then fry the lamb in batches over a high heat until browned on all sides (5-8 minutes per batch), adding more oil if necessary. Use a slotted spoon to transfer to a plate; set aside.
Reduce the heat to medium-low, then fry the onions in the fat remaining in the pan for 8-10 minutes until softened. Add the garlic, cinnamon and oregano, then cook for 2 minutes, stirring, until fragrant. Pour in the wine and reduce by 1⁄2 (5-8 minutes). Return the lamb and any resting juices to the pan. Add the tomatoes and stock, stir to combine, then bring to the boil. Reduce the heat to a gentle simmer and cook on a low heat, covered, for 11⁄2 hours. Uncover, increase to a medium-low heat and bubble gently for a further 11⁄2 hours until the sauce has thickened, stirring through the olives for the final 30 minutes.
Meanwhile, preheat the grill to its highest setting. Prick the aubergines all over with a fork. Put on a baking tray and grill, turning occasionally, until soft, shrivelled and blackened (20-30 minutes). Set aside on a board until cool enough to handle, then cut off the stems, halve lengthways and scoop out the flesh. Discard the stems and skin, then use 2 forks to pull apart the aubergine flesh. Set aside.
Take the ragù off the heat and use 2 forks to pull the lamb apart in the pan. Stir through the aubergine and return to the heat for a final 5-10 minutes. Season, stir in the shredded mint, then ladle the ragù over cooked pasta. Scatter with grated cheese and the remaining mint leaves, torn, to serve.

Cook’s tip

To freeze: Portion the cooled ragù into airtight containers or freezer bags, then freeze for up to 3 months. Defrost overnight in the fridge and reheat with a splash of water until piping hot throughout. Serve with pasta, jacket potatoes or polenta.